In the south, we eat grits. In the south we also love to fry all kinds of things that were not originally intended to be fried! So cheese grits are no exception to that rule! These grits are crispy on the outside, and cheesy creamy perfection on the inside. We dipped ours in vegan ranch but I think they would be super delicious dipped in some marinara sauce as well. They are perfect a tasty snack, party food, or even a creative brunch side! I have not attempted to air fry these treats, but I think it would work just fine if you gave them a spray of oil and cooked them for 10-15 minutes or so on 375 degrees. And if you are one of those people in the sweet grit camp, I urge you to step over to the other side and give these a try. I promise you don’t have to be an absolute convert..just a little open minded..although I will never put sugar on my grits..like, never :)

INSTRUCTIONS:

Bring milk, water, and Better Than Bouillon to a boil in a medium/ large pot over medium heat.

Once the liquid is boiling, add in the grits and stir. Reduce heat to low, and allow the grits to cook and thicken for about 15 minutes Be sure to stir the grits several times to avoid them sticking to the bottom of the pot.

Once grits are done, stir in the cheddar, cream cheese, salt pepper, and green onions.

Spray a 9 inch baking pan with some oil and transfer the grits to the pan. Place pan in the fridge for about 4 hours or until the grits seem firm. You can also do this the day before you want to make these. They will be fine hanging out in the fridge for a day or so.

Once grits are firm, turn the pan over onto a cutting board. You may have to tap the pan on the counter to get the grits out, but if you sprayed the pan well, they should come right out.

Cut the grits into sticks that are about 1/2 inch thick and 4 inches long. They will be a little soft still so just handle them gently to avoid them breaking.

Place flour in a shallow dish. In a separate dish wish the milk with the yogurt. In another dish, add the panko.

Start by dipping the grit sticks first into the flour, next the milk yogurt mixture, and finally into the panko. Repeat with all of the grits sticks.

Heat a large deep skillet with about an inch of oil over medium heat. Once the oil is nice and hot, fry the grits sticks 3 or 4 at a time, turning them with tongs to make sure they get crispy on all sides. They only need a few minutes in the oil to get them nice and crisp. Line a baking sheet with some paper towels and place a cooling rack on top. Place finished grits on the cooling rack while you finish frying the rest.

Tofu Banh Mi sandwiches are on constant rotation in our house. Everyone loves them, even the kids. What’s not to love about perfectly seasoned tofu, crispy pickled veggies, and spicy Sriracha mayo. In a recent effort to change things up , I decided to pile up tofu Banh Mi filling into these easy little rice cups. These are perfect if you are gluten free, looking to change up your favorite sandwich, or to serve at your next get together. These light and fresh tofu Bahn Mi rice cups work work great for meal prep because they keep well in the fridge for several days. Who knows, you may end up loving these as much as we do, and may find yourself making them more often than a Bahn Mi sandwich!

INGREDIENTS:

You will need a muffin tin for this recipe. This recipe yields around 2 dozen cups. You can easily half the recipe for less cups.

Sriracha Mayo:

1/2 cup vegan mayo

2 tablespoon Sriracha

1 teaspoon lime juice

INSTRUCTIONS:

Cook rice according to package instructions. I use my rice cooker and use 3 actual cups of rice, not the scoop that comes with the rice cooker, and fill the water to the 4 cup line. Again you can half this amount if making less cups. Allow the rice to cool. It’s gonna be kind of sticky and thats what you need. Once the rice has cooled enough to handle, scoop about 1/4 cup of rice into each muffin cup and press the rice to form the shape of the cup. I keep a cup of water on the counter to dip my fingers in. If your hands are wet it will be easier to press the rice down. You will get around 24 cups, give or take. Pop the muffin tin in the fridge and for 30 minutes.

Drain tofu and wrap it in either a clean kitchen towel or a few paper towels. Place a few books on top to allow the excess liquid to press out for 10-15 minutes.

Cut the tofu into 1/4 inch cubes. Whisk together soy sauce, Sriracha, and lime juice in a shallow dish and add the tofu. Allow it to marinate for 10-15 minutes.

Heat a large skillet with a little oil over medium heat. Add the the tofu along with the marinade to the pan. Let the tofu cook until all of the liquid has absorbed and the tofu has began to get a little crisp and brown around the edges.

Whisk the mayo, Sriracha, and lime juice together in a small bowl. If you like it spicy, add a little more Sriracha!

Carefully remove the rice cups from the muffin tin. They should just peel out. Divide the tofu among the cups, and top with some pickled veggies and chopped cilantro. Add a little of the Sriracha Mayo to each cup to serve.

Store leftovers in an airtight container in the fridge for serval days.

I love party food, and I love to host parties!!! 7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together! What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups. I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!! So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest! Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat! I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.

INSTRUCTIONS:

Preheat over to 350 degrees

Spray the inside of a cupcake tin lightly with some cooking oil. Take a tortilla and press it into the muffin tin so that it forms to the shape of the cup. You will have to overlap it some to make it fit. Corn tortillas tend to tear when you are trying to press them into the pan.No big deal, just overlap at the tear if that happens. Repeat with remaining tortillas. If you only have a 12 cup muffin tin, then you will have to do this in batches.

Place the pan in the preheated oven and allow the tortillas to bake for 10-15 minutes. Just make sure they are crisp around the edges and down the sides before removing from the oven. Once they are done remove from oven and allow to cool for 5 to 10 minutes.

Mix cream cheese and cheddar shreds together with 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder. Set aside.

For the guacamole, remove avocado from peels and add them to a medium size bowl. Mash the avocados with a fork until they are relatively smooth. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, juice from the lime, and salt and pepper to taste. Stir well and set aside.

Remove the tortillas from the muffin tin and place them on a platter.

Begin layering each tortilla by first adding a few teaspoons of refried beans, then the cheese mixture, lettuce, tomato, onions, peppers, and guacamole. Top each on with a sprinkle of cilantro and a drop of hot sauce if you like a spicy kick!

Matzah Matzah Matzah…You can actually do a lot with matzah if you are forced to eat it for a week! But even if you don’t celebrate passover, matzah still makes a nice crunchy base for vegan nachos. I actually get really excited about these nachos! Sometimes its just fun to change it up! These nachos are covered in our gooey spicy, cashew queso, and topped with the yummiest tofu! I love this recipe most because you built the nachos on a giant sheet pan, making them great for dinner parties or easy weeknight dinners! They also make a great quick snack if your teenager comes home with a gaggle of hungry friends, and I might be speaking from personal experience here. I mean, who doesn’t want to dig in to a GIANT pan of nachos? Its literally the stuff of my dreams.

INGREDIENTS:

5-6 sheets of matzah

1/2 batch vegan cashew queso (If you are celebrating passover, substitute with a passover appropriate option or omit the nutritional yeast in the recipe. It will still be tasty)

A handful of shredded lettuce

1/2 cup diced tomatoes

1/4 cup sliced olives

A few tablespoon sliced green onions

1 can refried beans

2 avocados

Juice from 1/2 lime

1/2 teaspoon chili powder

1/2 teaspoon cumin

MARINATED TOFU:

1 block of extra firm tofu

1/4 cup soy sauce or coconut aminos

1 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1-2 teaspoons agave or maple syrup

INSTRUCTIONS:

Preheat oven to 350 degrees

Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top and let sit for 10 minutes to press out any excess liquid.

Dice the tofu into small 1/2 inch cubes. Whisk the ingredients for the marinade in a shallow baking dish and add the tofu. Allow the tofu to marinate for 10-15 minutes.

For the guacamole, scoop the avocados from the peel into a small bowl. Mash the avocado using a fork until they are relatively smooth. Add the lime juice, cumin, and chili powder and stir. Add salt and pepper to taste. Set aside.

While tofu is marinating prepare a cookie sheet by lining it with foil or parchment paper. Break up the pieces of matzah and scatter them on the pan. Dollop the beans over the matzah. Set aside.

Heat a large skillet over medium heat. Add the tofu along with the marinade to the pan and cook until all of the liquid is absorbed and the tofu begins to brown and and crisp.

Scatter the tofu over the matzah and drizzle with the queso cheese sauce. Place the pan in the oven for about 10 minutes. The nachos just need to say in long enough to heat the beans and warm the queso.

Remove from oven and top with lettuce, tomatoes, olives, onions, and guacamole to serve.

Jackfruit is an easy and popular substitute for shredded meat. It works especially well as a chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe. This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds. I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich! It also works well as a party appetizer severed with fresh cut veggies, vegan coconut milk gouda and crackers.

INGREIENTS:

1 can jackfruit in brine, drained and rinsed

1/4 small yellow onion, finely diced

1/4 cup vegan mayo

2 teaspoons dried tarragon

1 teaspoon onion salt

1/2 teaspoon black pepper

1 teaspoon fresh or dried parsley

1/2 teaspoon garlic powder

2-4 tablespoons sliced almonds

INSTRUCITONS:

Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.

Add the remaining ingredients to the bowl with the jackfruit and mix well.

Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.

Meet the unsung hero of the Hamantaschen cookie! The savory Hamantaschen! Hamantaschen are made to celebrate the Jewish holiday of Purim, which celebrates the bravery of Esther against the evil, Haman. Although the cookies are typically sweet and filled with things like poppy seeds, jam, or chocolate, I decided this year to try a savory Hamantaschen using our alomond herb goat cheese, rosemary, and tomato. We left the dough a little sweet with a hint of lemon, but y'all, it works! Nobody in my house was booing these cookies. They are delicious! I did have some trouble at first convincing some friends to try these. After all, who makes savory Hamantaschen? But once I talked them into it, they were pleasantly surprised! So if you are ready to change up your regular Hamantaschen game, give these a go. Even if you have never heard of a Hamantaschen cookie, you don’t have to celebrate Purim to bake up a batch of these tasty treats! Vegan Hamantaschen for everyone!

INSTRUCITONS:

In large bowl, cream together the sugar and butter until light and fluffy

Next , mix in the lemon zest and egg replacer with the butter and sugar.

Finally add the flour and the salt, and mix until a soft dough forms. If the dough seems crumbly, add in a tablespoon or two of water.

Knead the dough on a lightly floured counter top for a few minutes. You do not want to over knead the dough, you just want to make sure all of the ingredients and well incorporated.

Wrap the dough in plastic wrap and chill for 2-3 hours in the fridge. The dough is really soft and needs to be pretty cold to roll out.

Once dough is ready, roll it out on a large, clean, floured surface. I like to split my dough in half and only roll out one half at a time, leaving the other half in the fridge so it does not soften back up. I find it easier to manage. Roll the dough out to around 1/8 of an inch thick.

preheat oven to 350 degrees

Using a 3 inch circle cookie cutter or biscuit cutter (or the rim of a small glass) cut circle in dough. Carefully transfer the circles to a parchment paper lined cookie sheet. Take about a 1/3 teaspoon of the almond herb goat cheese and place in the center of the circle. Top the cheese with a ring of cherry tomato and a few springs of fresh rosemary.

Form the cookie into a triangle by pinching the top to a point. Fold up the bottom half of the circle, and pinch the two bottom corners together all well. Make sure all three corners are pinched well so the triangles do not come open while baking. Continue with remaining dough, leaving about an inch of space between each cookie.

Bake cookies for about 20 minutes. Once cookies are done, transfer to a wire rack to cool.

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Ingredients:

1 cup cashews

1 can of beer

4 tablespoons nutritional yeast

1 teaspoon turmeric

1/2- 1 teaspoon salt

1/2 teaspoon smoked paprika

1 tablespoon apple cider vinegar

2 teaspoons light miso paste

4 tablespoon tapioca or corn starch

1 tablespoon dijon mustard

1 teaspoon minced garlic (optional)

Instructions:

Cover cashews in hot water and soak for several hours, or cover in water in a microwave safe container and microwave for 3 minutes Drain the cashews and rinse.

Add the cashews and remaining ingredients to high speed blender or food processor, and blend on high until the mixture is completely smooth.

Transfer the cheese sauce to a medium sized sauce pan. Heat on the stove top over medium heat, stirring continuously with a whisk until the mixture begins to thicken. Once the mixture has began thickening, remove from heat. If you get the sauce too thick, you can add some water (or more beer) and thin it back out. Even if it looks lumpy and weird, just add the water and whisk well.

Once again agar powder steps in to do some truly amazing vegan magic (or science) to create a perfect vegan deviled egg! For those unfamiliar with agar powder, it is a vegan gelatin derived from seaweed. It can be found in asian grocery stores or online. I use agar often in vegan cheese making, so always have some on hand. The next ingredient that makes these eggs really convincing is Indian Black Salt, or also called Kala Namak. It is salt that is high in sulfur so it smells and taste like eggs! You can find this at specialty spice shops or also online. I really suggest not skipping the salt because it is the ingredient that make these vegan eggs taste like an egg. If you do not have egg molds, they can purchased on amazon or craft stores in the baking section, or you can use a deviled egg serving tray to mold the whites. A serving tray is actually how I made my first batch and it worked well, although it makes for shallow eggs. I have fed these eggs to any and all vegan and non vegan friends and family that were willing to try them, and they were all amazed at how close these are to the real thing! So if you are skeptical, by all means, whip yourself up a batch and let me prove you wrong! These deviled eggs are delicious, beautiful, and super fun to serve to unknowing friends and family, if for no other reason, for the reaction you get when you tell them they are vegan!!

Ingredients:

For the egg white:

2 cups almond milk

1 tablespoon agar powder

1/2 teaspoon Indian Black Salt, also called Kala Namak (this salt has a high sulfur content so it smells and tastes like egg. It is an essential ingredient in this recipe if you want this vegan version to taste like an egg)

For the yolk:

1 block extra firm tofu

1/4 cup vegan mayo

3 tablespoons yellow mustard

1 tablespoon apple cider vinegar

1/2 teaspoon Indian Black Salt

1/2 to 1 teaspoon turmeric (This is for color. The more you add, the stronger the flavor, so it is just up to preference)

1/2 teaspoon dried dill, plus more for garnish

1 teaspoon all purpose greek seasoning (you can skip this if you like, but it is delicious in the eggs)

1-2 tablespoons diced dill pickles

pepper and salt to taste

paprika for garnish

Instructions:

You will either need a silicon egg mold or a deviled egg serving tray, the kind with egg shaped divots, to form the egg whites. If you use the serving tray the eggs will be pretty shallow, but it still works.

In a small sauce pan, whisk together almond milk, agar, and Indian black salt. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.

Transfer the mixture to a pyrex, or glass bowl, and allow to cool on the counter top. Let the mixture sit until it appears to be thickening but is still liquid, and pourable, stirring occasionally. I have found if you pour the mixture into the molds too soon, while it is still very hot, the milk solids will separate and sink to the bottom, and the water will be left at the top. This is not an appetizing egg!

Once the mixture is ready, pour it into the eggs molds and pop them in the fridge for about half an hour, or until they are nice and solid.

While the molds are in the fridge, prepare the yolk filling by adding all of the ingredients, except the pickles, to a high speed blender or food processor. Process on high until the mixture is creamy and smooth. If you want to pipe the filling into the eggs, then you can drop the pickles into the mixture at the end and pulse a few times to get them good and minced. Large pieces of pickle won’t make it through a piping tip.

Remove the eggs from the fridge once they have set, and spoon out a divot from the middle to make space for the filling.

You can either scoop spoonfuls of the yolk filling onto the eggs, or fill a piping bag with a large tip and pipe the filling onto the egg whites. Garnish with extra dill and paprika.

Popcorn chicken used to be a serious weakness of mine! My kids even used to beg me to get them a box from our grocery store deli every time I went shopping. After we went vegan we were all so excited to find the most delicious popcorn tofu at Costco! Imagine my joy! But in true Costco fashion, I was able to buy it maybe twice before they stopped selling it, despite my long, pleading notes in the suggestion box. Eventually, I decided I could just start making our own. Sometimes I truly wonder what has happened to my brain, then I remember I have 4 kids, enough said. So when it FINALLY occurred to me to make my own, it was game on. And I promise this recipe is way better than what I got at Costco! You could just as easily make this recipe in your air fryer if you are avoiding oil. I would try it at 375 degrees for 15 - 20 minutes, but check half way to see if they are getting too crispy. This recipe is quick and easy, perfect for a quick dinner, a salad topper, filling for wraps, party appetizer, or a tasty snack! This popcorn tofu also works well for meal prep. Just fry up a batch and store it in the fridge. When you are ready to use it, just pop it in a 350 degree oven for 10 minutes and you are good to go! And if you were ever a fan of honey mustard, I highly suggest making our Sweet No Honey Mustard dip for these tasty nuggets!

1/2 teaspoon all purpose seasoning (we use an all purpose greek seasoning)

pinch of salt

Instructions:

Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

In a medium bowl, whisk together the yogurt and milk.

In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

In another bowl, add the bread crumbs.

First toss the tofu into the starch and seasoning mixture

Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

If making the Sweet No Honey Mustard, whisk all ingredients together and store in an air tight container in the fridge. Serve tofu hot, or even room temp with sweet mustard, or any dip you like.

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls! I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd! Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads! I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

Instructions:

Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

Now, add all of the ingredients, minus the sun-dried tomatoes,to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

Add sun dried tomatoes and pulse just a few times until they are minced up.

Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

Lay some fresh basil leaves in the bottom of the bowl for garnish if you like.

Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

We are a house divided where Brussel sprouts are concerned. I personally will never turn one down, but don’t ask my 8 year old to even look at them. One of my families favorite ways to eat Brussels sprouts is slathered in gorgonzola sauce (or the vegan version of said sauce.) So when I began daydreaming about new Brussels recipes, I knew it had to involve gorgonzola. And of course, I knew I should deep fry them, because I’m from the south, and we will attempt to fry just about anything down south! These turned out better than I even imagined! I served my first batch at our New Years Eve party and there was not a single Brussels sprout left on the plate. Even friends who declared they detest Brussels sprouts gobbled them up….then again, they are fried sooooooo, thats a game changer! So not matter if you already love, or (think you) hate Brussels sprouts, try battering them in gooey vegan gorgonzola sauce, deep frying them, then let me know what you think!

Instructions:

Wash Brussels sprouts and trim off the ends. Place cleaned sprouts in microwave safe bowl and add 1/2 cups of water. Microwave for 5 minutes. If you do not own a microwave, you can steam the sprouts on the the stove top in a steamer basket until they are tender, but not mushy. Drain water from spouts, rinse in cold water, and allow them to cool.

While sprouts are cooling, prepare the cheese sauce by placing cashews in a microwave safe container. Cover the nuts in water and microwave for 3 minutes. You can also soak them in hot water for 2 - 3 hours if you do not have a microwave. Drain and add the cashews and remaining ingredients EXCEPT THE MILK, and just 1 of the 2 teaspoons of mustard, to a high speed blender or food processor. Blend on high until the mixture is completely liquified.

Transfer cheese mixture to a medium sized pot. Heat on medium heat, whisking continuously until the sauce begins to thicken. This takes a few minutes. You want it to be the consistency of a thin pudding. Pour half of the cheese sauce into a medium sized bowl, and leave the rest in the pot (you will reheat it to make a dipping sauce). Allow the sauce to cool.

Toss the cooled brussels in the 2/3 cups of flour and 1 teaspoon of salt. You just want to coat them in the four. Pour the panko and garlic powder into a shallow dish and stir. To coat the sprouts, dip them first into the cooled cheese sauce that you set aside in a bowl, making sure they are completely coated. Next dip the sprouts into the panko, again making sure they are evenly coated. Place the coated sprouts on a plate.

Fill a medium size pot about half way full with oil, deep enough to cover the Brussels sprouts. Heat the oil over medium hight heat until it is good and hot. You can poke a chopstick into the oil and if tiny bubbles form around it, the oil is ready. Place a wire cooling rack on a paper towel lined cookie sheet on the counter near the pot. This will be used to place the finished sprouts to cool.

Fry a few Brussels spouts at a time just until they are golden brown. This only takes a minute or two. Place finish sprouts on the wire rack to cool.

Once all the sprouts are done frying, add 1/2 cup of plant milk and 1 teaspoon of mustard to the pot with the leftover cheese sauce. Whisk and reheat. You can add a splash of lemon juice to the sauce as well for some extra zip, if you like.

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

1 cup unsalted, unroasted cashews (plus water for soaking)

1 cup water

1/3 cup refined coconut oil

1/3 cup sauerkraut, without the juice

1 tablespoon apple cider vinegar

2 tablespoons tapioca starch

2 teaspoons agar powder

1 teaspoon salt

2 tablespoons nutritional yeast

cheese cloth

Cranberries:

1 cup fresh cranberries

1/2 cup sugar

1/2 cup water

Candied Pecans:

1 cup peans

3 tablespoons maple syrup

2 tablespoons brown sugar

pinch of salt

salt

Instructions:

For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic seitan ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

Vegan 1,000 Island dressing:

1 cup vegan mayo

1/4 cup ketchup

1 teaspoon vegan Worcestershire sauce

2 tablespoon diced dill pickles

salt and pepper to taste

Instructions:

First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

Remove as much liquid as you can from the sauerkraut using the same method.

For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

As much as I love french fires, my love for loaded chips is probably just as equal. Lets be real, offer me a fried potato of any kind and I will eat it. That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed. It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast! I promise you, these will be one of your new favorite chips, too!

Ingredients:

4 - 6 russet potatoes

1/2 cup balsamic vinegar

1 - 2 tablespoons agave

oil for frying (air fryer instructions also given)

optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

1/2 cups cashews

1 cup water

2 tablespoons nutritional yeast

2 tablespoons tapioca or corn starch

juice from 1 lemon

1 teaspoon dijon mustard

2 teaspoons apple cider vinegar

1 teaspoon light miso paste

1/2 teaspoon salt

1/2 cup plant based milk

1 tablespoon vegan butter

Instructions:

Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

My all time favorite breakfast is a carrot lox bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

Instructions:

Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Growing up, spinach and artichoke dip was my favorite dip, especially if it was served in a bread bowl! Luckily this classic dip is super easy to veganinze, and once again you will likely fool just about anyone who tries it into thinking its not vegan at all. You can serve this dip in a bread bowl, or with a side of bread and veggies for dipping. No matter how you serve it, I promise you are gonna love it!

Ingredients:

1 container of plain vegan cream cheese

2 14 oz cans of artichoke hearts

9 oz container of fresh baby spinach

1 small/medium yellow onion

1/4 cup vegan mayo

2 teaspoons of minced garlic

juice from 1 lemon

2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

1 teaspoon of salt

1/2 teaspoon pepper

OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

Instructions:

Drain the artichoke hearts and chop them up a bit.

Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Growing up in the south, sausage balls were a party staple. Every baby shower, bridal shower, or family gathering had a tray of these tasty treats. By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Ingredients:

2 cups Bisquick brand all purpose mix

1 8oz bag of vegan cheddar shreds (I used Follow Your Heart)

1 14oz package vegan sausage (I used LightLife, Gimme lean)

1/4 - 1/3 cup water

Cooking Instructions:

Preheat oven to 350 degrees.

In a large bowl, combine sausage, cheese, bisquick, and water.

Mix up the ingredients using a large wooden spoon, or your hands. I find it much easier, and quicker to just use my hands to get it all mixed together.

Once the mixture is ready, use a small cookie scoop or teaspoons to portion out the mixture. Roll the portions into balls, and place them on a parchment lined cookies sheet.

This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

1/2 cup refined coconut oil

1/4 cup canned pumpkin or pumpkin puree

1 teaspoon vanilla extract

3 tablespoons maple syrup or maple butter

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

1/4 cup powdered sugar

1/2 teaspoon pumpkin pie spice

A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

Put cheese balls in an airtight container and store in the fridge for up to 5 days.

These tasty little vegan buffalo “chicken”bites will be a crowd pleaser, or make a perfect snack. Whip up a batch with some left over buffalo dip, or double the recipe for a delicious party appetizer!

INGREDIENTS:

You will need one ice cube tray for this recipe

1 can jackfruit in brine

1 8oz container vegan cream cheese

3/4 cups of buffalo sauce (I use Franks)

1/2 cup vegan mayo

Pinch of salt

1/4 teaspoon pepper

2 tablespoons corn or tapioca starch

1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

1 pie crust, you can use a homemade or store bought if vegan

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

Drain jackfruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.

Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

Bake for 20 - 25 minutes or until cheese on top is melty.

Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)

Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.

Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.

Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.

Using a pizza cutter, or sharp knife, cut out the bites, using the lines between the bites as your guide.

Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left. Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my Vegan Buffalo “chicken” bites!

INGREDIENTS:

1 can jackfruit in brine

1 8oz container vegan cream cheese

3/4 cups of buffalo sauce (I use Franks)

1/2 cup vegan mayo

Pinch of salt

1/4 teaspoon pepper

2 tablespoons corn or tapioca starch

1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

Drain jack fruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.

Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.